These mini carrot tarte tatins are savory and sweet and a great nibble for your next cocktail party.
I cannot wait for the Superbowl this weekend. It’s the BEST Sunday of the year. Oh, you thought I meant the actual Superbowl? Nah, I ‘m talking the Golden Globes….my Superbowl. I’m a bit of a pop culture junkie and the Globes are far and away my favorite award show. I love that they celebrate the best in television and movies. Unlike the Oscars, where I end up fast-forwarding or napping through the majority of the show, the Globes focus on all of my favorite categories. And don’t even get me started on the fashion! The pre-game red carpet entrances are not to be missed.
Just like any big game, it’s even better when you’re snacking and cheering with friends while you watch. To get into the spirit of the festivities, I’ve gotta have some bubbles and fancy finger food. Unlike the piles of pigs in the blanket and loaded potato skins we munch on during the actual Superbowl, I prefer some elegant and ladylike nibbles for my soiree. Enter the mini carrot tarte tatin.
These tartlets have that perfect balance of savory and sweet: roasted carrots, fresh herbs, a sprinkle of salty parmesan, buttery puff pastry and finished with a deep caramel sauce. Tarte tatin is basically a fancy way to say an upside down tart and I’m all about being fancy for my big day. Traditionally the tarte tatin is made with layers of apples in caramel sauce, covered with pastry and baked. When you pull it out of the oven it gets flipped out of the pan for serving, showing off those caramelized gooey apples on top.
I’m a sucker for anything that is easily served and can be popped into your mouth in one bite, so I miniaturized the tarte tatin by using mini muffin trays and cutting the puff pastry into rounds with a cookie cutter. I pour a little caramel into each cup, then layer on some roasted carrots, a sprinkle of parmesan, a dot of herb butter, then top with the pastry rounds. After you bake, let it rest for a couple minutes and then flip it while it’s still warm so the carrots and caramel don’t get stuck to the pan. You may have a few stubborn ones, but not to worry. Just pick them out and arrange them back on top.
I love the vibrant orange carrots on these tasty little bites, but you can really use any root vegetable that you like. Not a carrot fan? Try sweet potato or parsnips. Or even all three. Then break out your prettiest serving tray, fill your Champagne flute and tune into the best game of the season. Cheers!
- Tarte Tatins
- 2 pounds carrots about 4 large peeled and sliced into 1/8 inch rounds
- 2 Tbsp olive oil
- 2 sprigs rosemary
- 4 sprigs thyme
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1/4 cup water
- 2 Tbsp apple cider vinegar
- 2/3 cup parmesan cheese
- 1 14 oz sheet of puff pastry thawed and pricked all over with a fork
- Herb Butter
- 4 oz 1 stick unsalted butter, softened to room temperature
- 1 clove garlic minced
- 1 Tbsp minced rosemary
- 1 Tbsp minced parsley
- 1 Tbsp minced thyme
- 1 lemon zested
- Salt and pepper
- *mini muffin trays
Preheat oven to 450 degrees.
Make the herb butter: Mix all the ingredients together until well blended. You will have leftover herb butter than can be refrigerated or frozen to use another time.
Toss carrot slices with olive oil, salt and pepper and arrange on a parchment or non-stick foil lined sheet pan.
Scatter the rosemary and thyme over the top and roast until tender, about 20 mins. Reduce oven temperature to 400 degrees after you remove the carrots.
While carrots are roasting, combine the sugars and water and stir over high heat until sugar is dissolved.
Cook the sugar until it reaches a deep amber, about 8 minutes. Be careful not to burn.
Remove from heat and stir in the apple cider vinegar.
Spray the mini muffin trays with non-stick spray and pour one tsp of caramel sauce into the bottom of each cup.
Layer about 4 pieces of roasted carrot into each cup and sprinkle with a 1/2 tsp of parmesan and a 1/4 tsp of the herb butter.
Cut out 32 rounds of puff pastry with a 1 1/2 inch (fluted if you have it) cookie cutter.
Place the pastry rounds on the top of the carrots and press down slightly.
Bake at 400 degrees until puffed and golden, about 15-20 minutes.
Remove the pan, allow to cool for 2-3 minutes, then place another sheet pan over the top and flip, giving the tray a good knock.
Remove the muffin tray and replace any carrots that stuck to the pan.
The tartlets can be served warm or room temperature.